THE INTENSITY OF SICILIAN TERRITORY IN THE NEW DUCA DI SALAPARUTA AND CORVO WINES: CALANICA NERO D’AVOLA & IRMANA NERO D’AVOLA

Nero d’Avola is the red grape variety that captures par excellence the oenological intensity of the Sicilian territory. The story of Duca di Salaparuta rests precisely on the value of this grape varietal: first of all, with Duca Enrico, an authentic icon of Sicilian viticulture, originally bottled in single-variety form back in 1984; and then with Passo delle Mule, a sincere expression of the same grape, harvested for the first time in 2002 and now elevated to the status of reference point in fine restaurant dining.

The new Calanìca Nero d’Avola was introduced on the market for the purpose of giving people the chance to enjoy the gustatory features of this grape variety also on the mass consumer level thanks to a label created especially for serving in restaurants and wine bars. It’s a fresh, fruity product with a full, velvety flavor that’s easy to appreciate all while having the olfactory and palatal intensity typical of the varietal. For the label, which captures the family feeling of the other Calanìca products, Duca di Salaparuta chose as a symbol the caper blossom. That’s because this flower’s Mediterranean Sea scents spark images of Sicily, while its purple pistils are a nod to the rich hues of the wine.

CORVO IRMÀNA NERO D’AVOLA

The new Irmàna Nero D’Avola wine joins the two Grillo and Frappato labels, so rounding out the Irmàna range with the red grape variety that’s most representative of Sicily, the Nero D’Avola. 

The Irmàna line is an expression of the Corvo brand’s strong bond with the land, thanks to the use of native varietals made into single-variety wine with a refining process that takes place exclusively in steel. The grapes that go into producing Irmàna wines are, moreover, completely gathered by hand. This is an indication of the economic and social sustainability of the company, the very first business in Sicily to have received Viva and Equalitas certifications.

Irmàna Nero D’Avola moves in the same direction. It’s a traditionally fermented wine that then undergoes a balanced maceration of the skins and a careful malolactic fermentation, with no further refinement in the barrel.

All this preserves the grape variety’s fruity and aromatic identity, so as to obtain a ruby red wine with purple reflections and an intense complex bouquet that makes easily for pure enjoyment at the table.

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